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Wednesday, August 31, 2011

I had a hard time getting good lighting for this picture. But don't let my bad photography fool you. This dish is delicious! You can't go wrong with chicken and pasta in a cream sauce!

Tuscan Chicken

3/4 cup flour

1/2 tbsp salt

1 tsp pepper

1/2 tsp basil

1/2 tsp oregano

4 chicken breasts

5 tbsp evoo, divided

2-3 garlic cloves, minced

1 bell pepper, cut into strips

1/2 cup chicken broth

6oz fresh spinach

1/2 cup heavy cream

2 tsp cornstarch

1 cup lowfat milk

1 cup freshly grated parmesan cheese

1 lb fettuccine

Preheat oven to 350 degrees. In a pie plate, combine flour, salt, pepper, basil, and oregano. Dip chicken in flour mixture until well coated. In a large 12 inch skillet, heat 3 tbsp evoo. Carefully place chicken in skillet, cooking them 2-3 minutes on each side or until browned, but not cooked through. Gently remove chicken to foil-lined baking sheet, lightly greased, and bake about 15 minutes or until chicken is cooked through.

Stir in 1 tbsp flour and stir constantly while cooking for another minute. Add chicken broth and bring mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a measuring cup, whisk together cornstarch and cream. Add spinach, milk and cream mixture to skillet. Simmer, stirring occasionally until spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in cheese.

Toss cooked pasta and half of cheese sauce. Place some coated pasta on each plate. Top with chicken and more sauce.
Serve immediately.

Bring a large pot of water to boil. Cook pasta to aldente. Before draining, reserve 1/2 cup hot pasta water.
Meanwhile, Cook beef, onion, and jalapeno till meat is cooked and onion and jalapeno are tender. Add minced garlic and saute until 30 seconds or until fragrant. Add tomatoes and taco seasoning and simmer 3-5 minutes.Stir in cooked pasta, cream cheese, sour cream, and reserved water. Stir until blended. Season with salt and pepper and simmer about 5 minutes or until sauce thickens up.
Before serving, stir in chopped cilantro. Serve with shredded cheddar cheese.

Wednesday, August 3, 2011

Last night for dinner I made a summer stew, without the liquid. It was so yummy and my new favorite summertime dinner! You can add or omit anything you want to this dish. It was fresh and tasty!

Summer Stew

1 zucchini, cut into chunks

1 squash, cut into chunks

A handful of baby carrots, sliced

1 green pepper, cut into chunks

1 red pepper, cut into chucks

1/2 and onion, cut into chunks

1 can pineapple chunks, drained

1 sausage, cut into chunks (could also use, chicken, pork, steak or no meat at all)

Preheat oven to 325 degrees. Combine all cut vegetables and meat in a large bowl. Drizzle with olive oil and season with steak seasoning, kosher salt and garlic salt. Toss till all vegetables are covered. Place on a baking sheet. Cover with foil and cook 45-60 minutes or until veggies are tender. Serve over rice.

About Me

Motherhood is the greatest gift I have been given. I love to spend time with my family and make new memories with my kids. Our faith keeps us grounded and our time together is priceless. I believe happiness is a choice and so I share with you some things that make our home and family happy! Thanks for stopping by!
Becky

Contact Information

Please contact me if you have any questions or would like additional information. Please do not copy images. If you share any ideas or recipes please cite the source and post a link back to this blog. Thanks!
beckynielson@hotmail.com